What should be done first if a food handler shows symptoms of a foodborne illness?

The most appropriate first action when a food handler exhibits symptoms of a foodborne illness is to exclude the worker from handling food and report to management. This action is crucial for several reasons.

First, excluding the worker helps to prevent any potential contamination of food products and reduces the risk of spreading illness to others. Foodborne illnesses can be highly contagious, and it's essential to limit exposure to avoid further transmission, particularly in environments where other employees and customers are present.

Additionally, reporting to management ensures that there is an official record of the incident and allows for immediate evaluation of the situation. Management can then take the necessary steps to investigate the source of the symptoms and implement appropriate control measures to protect public health.

Taking no action or providing food to alleviate symptoms might risk further spread of illness, and waiting to see if symptoms improve could lead to a more serious outbreak, which could have significant repercussions for health and safety in the food establishment.